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Wednesday, January 7, 2015

There is a skilled fish monger who faithfully meets the fishing boats coming into the harbor everyday at 3:30 in the morning. He sells fresh fish from his truck in the Portuguese neighborhood of the large city that I grew up in but now live next to. Today I got there late and the only fish that was left was Hake. The nice gentlemen assured me I would love it. I took his word for it and bought the whole fish. Word of advice. TRUST YOUR FISH MONGER! Here is the recipe. It was delicious.

Ingredients for sauce:

1 28 oz.can of chopped tomatoes

3 tbsp. olive oil

4 cloves of minced garlic

1 cup of mixed colored peppers

1 onion sliced

1/4 cup white wine

1/2 cup small black olives

1/4 cup stuffed green olives

2 tsp. smoked paprika

1 tsp, cumin

2 bay leaves

salt and pepper to taste

Fish:

1 lb. or more of Hake

2 cups cornmeal for dredging

1/4 olive oil for frying fish

salt and pepper for the cornmeal

Directions

Heat a heavy skillet on medium heat. Add the olive oil and chopped onion, cook until translucent and fragrant.

Add the garlic and cook for 3 minutes.

Add the rest of the ingredients to the onions and garlic and simmer on low for 10 minutes..

Heat a nonstick skillet on medium high, add more olive oil. Make sure it is hot enough to make a crust on the fish.